| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 56.23 |
| Liaison | Rachael Wein |
| Submission Date | July 11, 2014 |
| Executive Letter | Download |
Smith College
OP-6: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.88 / 4.00 |
Kathy
Zieja Director Dining Services |
Percentage of dining services food and beverage expenditures that are local and community-based and/or third party verified:
A copy of an inventory, list or sample of sustainable food and beverage purchases:
An inventory, list or sample of sustainable food and beverage purchases:
Local Food purchasing FY2012-13:
Outlook Farm $75,928
Maple Valley $7,154
Cultivating Solutions $2,843
Sidehill Yogurt $20,271
Shelterwood $35,646
Diemand Farm $1,638
Al's Beverages $27,440
Indigo Coffee $22,348
Polar $45,538
Black River $55,400
Guida Milk $35,020
Cage Free Eggs $40,000
Carla's Pasta $15,310
Stonyfield Yogurt $6,500
Burgers $24,600
Ken's products $33,500
Finagle Bagel $16,575
Tofu - vitasoy $11,700
Local beef $15,600
Hood products $85,054
David's Cookies $9,892
Signature Bread $11,276
Fish(stewardship/Monterey) $71,726
Total sustainable: $670,959
Total Food budget: 2,995,480
%local 22%
Does the institution wish to pursue Part 2 of this credit (food and beverage expenditures for on-site franchises, convenience stores, vending services, or concessions)?:
Percentage of on-site franchise, convenience store, vending services, and concessions food and beverage purchases that are local and community-based and/or third party verified:
A copy of an inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
An inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
A brief description of the sustainable food and beverage purchasing program:
Dining services tracks food that is locally grown or processed within 150 miles and environmentally beneficial foods which are organic, hormone or antibiotic free, and humane foods which are cage-free or fair trade.
As a member of CISA (Community in Support of Agriculture), a national organization that supports collaboration of local farmers with local institutions and restaurants, the college supports local farmers and spreads awareness of the importance of buying locally. Smith purchases cage-free eggs and fair trade/organic/kosher coffee from Indigo Coffee Company in nearby Florence, MA. Dairy products are purchased from Guida Dairy in New Britain, CT, which come from cows that do not receive artificial growth hormones.
Local, seasonal produce comes from local farmers as much as possible, given the quantities we must obtain. The majority of local produce comes from Outlook Farm in Westhampton, MA, where Dining Services has been purchasing apples for the past 60 years. What Outlook Farm cannot provide at their farm, they purchase from other local farmers and deliver to Smith twice weekly.
The Five College food service directors meet monthly to discuss ways to incorporate sustainable practices into their daily operations and explore new ways to work together in purchasing more locally grown products.
Black River Produce, located in Southern Vermont, is our other source for locally-grown produce. They provide a list of current, locally grown products and note on their delivery invoices what is locally grown.
In 2008-09, Dining Services began purchasing local honey for dining rooms from Apex Orchards in Shelburne Falls, MA.
During February and March, winter vegetables such as carrots, parsnips, radishes, and beets are delivered to campus by bike from Hadley, MA.
A brief description of the methodology used to track/inventory sustainable food and beverage purchases:
Invoices, Vendor reports
Total annual food and beverage expenditures:
Which of the following food service providers are present on campus and included in the total food and beverage expenditure figures?:
| Present? | Included? | |
| Dining operations and catering services operated by the institution | Yes | Yes |
| Dining operations and catering services operated by a contractor | No | No |
| Franchises | No | No |
| Convenience stores | No | No |
| Vending services | Yes | No |
| Concessions | No | No |
Has the institution achieved the following?:
| Yes or No | |
| Fair Trade Campus, College or University status | No |
| Certification under the Green Seal Standard for Restaurants and Food Services (GS-46) | No |
| Marine Stewardship Council (MSC) certification | No |
| Signatory of the Real Food Campus Commitment (U.S.) | No |
A brief description of other sustainable restaurant and food service standards that the institution’s dining services operations are certified under:
The website URL where information about the institution's sustainable food and beverage purchasing efforts is available:
Data source(s) and notes about the submission:
The information presented here is self-reported. While AASHE staff review portions of all STARS reports and institutions are welcome to seek additional forms of review, the data in STARS reports are not verified by AASHE. If you believe any of this information is erroneous or inconsistent with credit criteria, please review the process for inquiring about the information reported by an institution or simply email your inquiry to stars@aashe.org.